Working for a Living: MMH head chef changes menu to fresh, gourmet eats

Audrie Palmer

Published 10:45 am, Tuesday, February 5, 2013

Photo: Tim Fischer

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Chef Shawn Cooley is in charge of the food services for Midland Memorial Hospital. Tim Fischer\Reporter-Telegram

Chef Shawn Cooley is in charge of the food services for Midland Memorial Hospital. Tim Fischer\Reporter-Telegram

Photo: Tim Fischer

Working for a Living: MMH head chef changes menu to fresh, gourmet eats

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Growing up in a big family, Shawn Cooley said a lot of the time was spent around the table sharing and eating meals. He knows food is a way to bring people together.

As the hospital's culinary operations chef, he's looking to bring people together at the new Midland Memorial Hospital cafeteria.

"When you introduce fresh food and they know that someone made this for them, it really helps the healing process," he said. "We want the food quality to be so good that it reminds them of being at home."

This is the eighth year Cooley has worked at a food service facility in the health care industry and he said with the new move into the Scharbauer Patient Tower comes opportunities to bring fresher foods to patients and their families.

Before coming to Midland more than a year ago, he worked at a hospital near Bryan and College Station, he said.

Cooking always has been something familiar to Cooley. His grandfather was a chef from Ireland and both his father and grandmother were good cooks, he said.

In the early 1990s, the Lee High School graduate began his culinary career at The Depot Restaurant in Lubbock.

Over the years, he's gotten to travel and work at different hotels and resorts including Green Tree Country Club and The Garlic Press in Midland.

At the Adolphus Hotel in Dallas and the Cliffs Resort in Graford, Cooley worked as an executive sous chef. Studying under those chefs, he was constantly learning at those fine dining facilities.

With family still in Midland and the passing of his dad, Cooley said he returned to West Texas to be closer to his mom and to help take care of his sister.

That's when he started with the hospital.

"Having grown up in Midland, it's fun to get to share the skills I've learned," he said.

His vision for MMH is to focus on better cooking techniques and keeping items fresh. He's looking to launch new menus each season to incorporate seasonal produce and foods as well as find local foods to use to support the markets.

While most hospital cafeterias offer buffet-style serving lines, MMH has various stations featuring fresh deli sandwiches and pizza. And where many cooks may re-heat frozen entrees, Cooley said he encourages his staff to make their own sauces and soups using fresh ingredients to offer a healthier alternative with fewer preservatives.

When Cooley came on board at MMH, the cafeterias were using pre-made enchilada and barbecue sauces. He asked his staff make their own enchilada sauce they now use instead.

While the technique is more cost efficient, Cooley said he also knows the end result offers a better product to patrons.

"I'm allowing them to use their skills and it tastes more regional," he said.

He's also a member of the Permian Basin Chefs Association and is looking at doing a culinary exchange in the coming months during which one station in the hospital's food court will host different local chefs either on a daily or weekly basis.

Cooley said he's been talking with restaurants in town such as The Garlic Press, Texas Roadhouse, Cotton Patch, the Petroleum Club and Cafe at the Gardens about having chefs work at the station to offer different menu items for customers.

While not a lot of hospitals may offer such a program, Cooley said he wants to help promote local businesses and believes this culinary exchange will do that.

He's been on board with the hospital for a little over a year and recently oversaw the cafeterias at both the west and main campus until the merge.

While the staff used to serve an average of 120 people per day for lunch, they now serve between 350 and 375 each day. The number of patients also has almost doubled from 85 each day to 140 or 150.

Between serving three meals a day in the cafeteria, catering events and serving the patients, Cooley said the staff prepares and serves about 3,000 meals each day.

While many of those who come to eat the hospital are family and friends of patients and some construction crews in the area, other customers live and work in the surrounding neighborhoods.

The cafeteria serves breakfast, lunch and dinner seven days a week and is open 24 hours Monday through Friday.

Breakfast consists of fresh scones, cinnamon rolls and burritos along with a buffet of proteins and waffles or pancakes. While lunchtime may be the busiest time for serving customers, the staff also serve between 150 and 200 individuals during breakfast. Some days they sell between 80 and 120 burritos, Cooley said.

All food is made fresh to order, he added.

And with customer increase comes the increase in staff. The food and nutrition department opened 25 new positions with the new cafeteria and currently still have about 12 positions looking to be filled.

"I have a great staff and it's fun working with them to produce great food," he said.